Omelet

Ingredients

• a teaspoonful of butter
• one saltspoonful of salt
• one-quarter of a tablespoonful of pepper
• one tablespoonful of chopped parsley
• two tablespoonfuls of chopped lobster
• the whites of two eggs
• the yolks of two eggs

Method

1. 1

   Beat the whites of two eggs till stiff and dry.

2. 2

   Cut and fold them lightly into the yolks till just covered.

3. 3

   Heat an omelet pan, rub it with butter, and when bubbling, turn in the omelet quickly, spreading it evenly.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 54. The excerpt below is the record exactly as published.

ne saltspoonful of salt, and one- quarter of a tablespoonful of pepper, one tablespoonful of chop- ped parsley and two tablespoonfuls of chopped lobster. Beat the whites of two eggs till stiff and dry. Cut and fold them lightly into the yolks till just covered. Have a clean, smooth omelet pan. When hot, rub it round the edge with a teaspoonful of butter on a broad knife; let the butter run all over the pan, and when bubbling, turn in the omelet quickly, and spread it evenly on the pan. OEMS LAS Olen Place a good sized lump of butter in the pan, and bring to dark brown color; drop the eggs into it, one by one, and very carefully; sprinkle with salt and pepper. Cook five or six minutes. Slip into a dish, pour the butter over it, and serve. SPANISH VON IGE T. For six persons use eight eggs. Chop fine two medium size onions. Fry till brown with about the size of one-half egg of butter; let this cool; mix with eggs, prepared as for ordinary omelet. Cook as usual. OME ET. SOU iy One pint sweet milk, made boiling hot, one cup of flour, mixed very smoothly in a little cold milk, one spoonful sugar, piece of butter size of walnut. Stir all into the boiling milk till it is quite stiff (this can be done early in the morning). When cool, stir in the yolks of five eggs, thoroughly beaten, adding the whites last, also thoroughly beaten. Bake half an hour. ‘“Many physicians of Canada are now prescribing ABBEY’S Effervescent Salt.’ CANADA LANCET. 131 HK. & P, Fae Kinda ence Wf 652 Craig Street The leading Furniture establish- Furniture ment of Montreal. BAKED OMELED Mrs. Edward Ely. Six eggs, two tablespoontuls of flour, a little salt, one cup of milk; take a little of the milk, and stir the flour into it; add the rest of the milk and the yolks of the eggs

Cook this with the app: pantry check, scaling, and the assistant.